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Slow cooked chicken stock
- 1 leek, sliced
- 2 carrots, halved, sliced
- 2 celery sticks, sliced
- 6 garlic cloves, bruised
- 1.3kg free-range chicken
- 1 brown onion, quartered
- 4 fresh thyme sprigs
- 3 fresh continental parsley sprigs
- 1 fresh bay leaf
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon salt
- 1 tablespoon apple cider vinegar
- Step 1Place the leek, carrot, celery and garlic into a large heavy-based stockpot. Add the chicken, onion, thyme, parsley, bay leaf, peppercorns and salt. Add 3.5L (14 cups) of water and the vinegar. Cover and cook over low heat for 3 hours, skimming the surface every 30 minutes
- Step 2Remove the chicken from the stockpot and shred the meat, discarding the skin and bones. Place the shredded chicken in the fridge for another use. Strain stock and discard the solids. Keep stock in the fridge for up to 5 days or freeze in airtight containers for up to 6 months.
Slow-cooked beef with cheesy ravioli
- 2 tablespoon olive oil
- 1.8 kg gravy beef, excess fat trimmed, cut into 5cm pieces
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 4 sprigs fresh thyme
- 2 x 400g cans diced tomatoes
- 250ml (1 cup) beef stock
- 125ml (1/2 cup) red wine
- 2 x 250g pkts Grand Italian King Island Beef Ragu Ravioliacci
- 125ml (1/2 cup) passata
- 85g (3/4 cup) pre-grated 4 cheese melt
- Fried sage leaves, to serve
- 1 tablespoon olive oil
- 90g rindless bacon rashers, finely chopped
- 20g (1/2 cup) panko breadcrumbs
- Step 1Heat oil in a stock pot over medium-high heat. In batches, cook the beef, turning occasionally, for 5 minutes or until browned. Transfer to a heatproof bowl.
- Step 2Add onion to pan and cook, stirring, for 5 minutes or until soft. Add garlic and thyme, and cook, stirring, for 1-2 minutes or until aromatic. Add browned beef, tomato, stock and wine. Bring to the boil. Reduce heat to low. Cover and cook, stirring occasionally, for 1 hour. Uncover and cook, stirring occasionally, for a further 45 minutes or until sauce thickens slightly and beef is tender. Season. Use a wooden spoon to break up large pieces of meat slightly.
- Step 3Preheat grill on high. Cook ravioli in a large saucepan of salted boiling water following packet directions or until al dente. Drain and transfer to a heatproof bowl. Add half the passata and toss until combined.
- Step 4Meanwhile, to make the bacon crumbs, heat the oil in a frying pan over mediumhigh heat. Add the bacon and cook for 3-4 minutes or until starting to brown. Use a slotted spoon to transfer to a bowl. Add the breadcrumbs to the pan and cook, tossing, for 2-4 minutes or until lightly golden. Return bacon to the pan and toss until well combined. Remove from heat.
- Step 5Spoon the beef mixture into a 2L (8 cup) ovenproof dish. Top with the ravioli and drizzle with the remaining passata. Sprinkle with the cheese. Grill for 8-10 minutes or until the cheese is melted and golden. Sprinkle with the bacon crumbs and fried sage leaves.
Slow-cooked beef brisket sliders
- 1 tablespoon extra virgin olive oil
- 2kg beef brisket
- 1 litre Campbell’s Real Stock chicken
- 1/2 cup brown sugar
- 1 cup passata
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon dried rosemary
- 4 garlic cloves, crushed
- 1/2 cup sour cream
- 1/3 cup whole-egg mayonnaise
- 2 tablespoons apple cider vinegar
- 2 green apples, cut into matchsticks
- 11/2 cups finely shredded red cabbage
- 3 green onions, thinly sliced
- 2 carrots, cut into matchsticks
- 2 tablespoons chopped fresh coriander leaves
- 30 brioche slider rolls, split, toasted
- Step 1Preheat oven to 180°C/160°C fan-forced.
- Step 2Heat oil in a large, heavy-based flameproof casserole dish over medium-high heat. Season beef with salt and pepper. Add to pan. Cook for 5 minutes each side or until browned.
- Step 3Combine stock, sugar, passata, mustard, honey, onion powder, paprika, rosemary and garlic in a large jug. Add stock mixture to pan. Cover. Bring to a simmer. Transfer to oven. Bake for 3 hours. Uncover. Turn beef. Cook for a further 1 hour or until beef is very tender.
- Step 4Transfer beef to a large bowl. Place casserole dish over medium heat. Cook for 10 minutes or until sauce reduces and thickens.
- Step 5Using two forks, shred beef, discarding fat. Add half the sauce to beef. Stir to combine.
- Step 6Combine sour cream, mayonnaise and vinegar in a large bowl. Season with salt and pepper. Add apple, cabbage, onion, carrot and coriander. Toss to combine.
- Step 7Sandwich beef, slaw and remaining sauce in brioche buns. Serve.
Slow-cooked lamb and pumpkin pies
- 4 Coles Australian Lamb Shanks
- 2 tbs plain flour
- 2 tbs olive oil
- 1 red onion, thickly sliced
- 1 small fennel, thinly sliced
- 2 garlic cloves, crushed
- 1 cup (250ml) stout
- 2 cups (500ml) beef stock
- 400g can diced tomatoes
- 1 tbs tomato paste
- 2 tbs chopped rosemary
- 600g butternut pumpkin, peeled, seeded, cut into 2cm pieces
- 3 sheets frozen puff pastry, just thawed
- 1 Coles Australian Free Range Egg yolk
- 1 tsp fennel seeds
- 1 tsp sea salt flakes
- Step 1Place the lamb and flour in a large bowl and toss to combine. Season.
- Step 2Heat the oil in a large heavy-based saucepan over medium-high heat. Add the lamb and cook, turning, for 5 mins or until lamb is brown all over. Transfer to a heatproof plate.
- Step 3Add the onion, fennel and garlic to the pan and cook, stirring, for 5 mins or until onion softens. Return the lamb to the pan and pour over the stout. Bring to the boil. Cook for 2 mins or until the stout reduces slightly. Add the stock, diced tomato, tomato paste and rosemary. Bring to the boil. Reduce heat to low. Cover and cook, turning occasionally, for 2 hours or until the lamb is falling off the bone.
- Step 4Add the pumpkin to the pan and cook, uncovered, stirring occasionally, for 15 mins or until the pumpkin is tender and the sauce thickens slightly.
- Step 5Transfer the lamb to a heatproof bowl. Set aside to cool slightly. Use 2 forks to coarsely shred the meat. Discard the bones. Return the meat to the pan and stir to combine. Season. Set aside to cool slightly.
- Step 6Preheat oven to 200°C. Divide the lamb mixture among six 1½-cup (375ml) ovenproof dishes.
- Step 7Place 1 pastry sheet on a clean work surface. Lightly brush with egg. Top with another pastry sheet. Use a 12cm pastry cutter to cut 4 discs from pastry stack. Cut the remaining pastry sheet in half. Lightly brush 1 pastry half with egg. Top with remaining pastry half and use the pastry cutter to cut 2 discs from pastry stack. Place the pastry discs over the lamb mixture in the dishes. Brush with egg. Sprinkle with fennel seeds and salt.
- Step 8Bake for 20-25 mins or until the pastry is puffed and golden.
Slow-cooked lamb shank pie
- 6 Coles Australian Lamb Shanks
- 1 1/2 tbs rosemary leaves
- 1 cup (250ml) red wine
- 2 x 410g cans diced tomatoes with onion & garlic
- 1 1/2 sheets frozen puff pastry, thawed
- Step 1Preheat oven to 150°C. Heat a deep 22cm (base measurement) ovenproof frying pan or flameproof casserole pan over medium-high heat. Spray with olive oil spray. Cook half the lamb, turning occasionally, for 8 mins or until browned all over. Transfer to a plate. Repeat with remaining lamb.
- Step 2Chop 1 tbs of the rosemary. Reserve remaining rosemary. Return the lamb to the pan and pour over the wine. Bring to the boil. Cook for 2 mins or until the wine reduces slightly. Add the tomato and chopped rosemary and bring to a simmer. Remove from heat. Cover the pan tightly with foil and bake, turning the lamb occasionally, for 2 hours or until the lamb is falling off the bone. Uncover and bake for a further 30 mins or until the sauce thickens slightly. Set aside for 30 mins to cool slightly.
- Step 3Increase oven to 200°C. Remove the bones from the lamb. Use 2 forks to coarsely shred the meat and stir into the sauce in the pan. Season. Cover the pan with 1 sheet of puff pastry, allowing the corners to overhang slightly. Use a small sharp knife to make slits in the centre of the pastry. Cut the remaining pastry into leaf shapes. Arrange on top of the pie. Sprinkle with the reserved rosemary. Season with salt. Bake for 20-25 mins or until the pastry is puffed and golden.